Old Timey Gingerbread Cookies Recipes

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OLD-FASHIONED WILLIAMSBURG GINGERBREAD COOKIES



Old-Fashioned Williamsburg Gingerbread Cookies image

Take a step back in time with a classic holiday treat! These simple and delicious old-fashioned Williamsburg Gingerbread Cookies (or "ginger cakes") have been loved for generations -- and you will soon discover why!

Provided by Blair Lonergan

Categories     Cookies     Dessert

Time 40m

Number Of Ingredients 10

1 cup white sugar
2 tsp ginger
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
1 ½ tsp baking soda
1 cup (2 sticks) salted butter, softened at room temperature
½ cup evaporated milk
1 cup molasses
4 cups all-purpose flour, sifted (plus additional 1 -1 ½ cups of flour, as needed, to form a workable dough)

Steps:

  • Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. Set aside.
  • In a large bowl, whisk together sugar, ginger, nutmeg, cinnamon, salt, and baking soda.
  • Add softened butter, evaporated milk, and molasses. With an electric mixer, start on the lowest speed so that the liquid doesn't splash out of the bowl. Gradually increase the speed until the butter and sugar are creamed together and completely smooth.
  • With the mixer on low speed, gradually add 4 cups of flour (one cup at a time), mixing until the flour is incorporated.
  • The dough should be stiff enough to handle without sticking to your fingers, so if it's still too wet and sticky, add additional flour (½ cup at a time), just until a fairly stiff dough comes together.
  • When the dough is smooth, roll it out to ½-inch thickness on a very well-floured surface.
  • Use a 2 ½-inch round biscuit cutter (or other cookie cutter) to cut the dough into round shapes. Continue to add as much flour as necessary to the dough, the rolling pin, and the cookie cutters to prevent the dough from sticking. Place shapes onto prepared baking sheets.
  • Bake for 10-12 minutes, or until slightly golden brown but still soft. Make sure that you don't bake them for too long or they will become hard and crispy. To maintain the soft, chewy, cake-like texture, pull them out of the often while they're still soft and let them firm up slightly while they cool.
  • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 large cookie, Calories 195 kcal, Carbohydrate 32 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 195 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g

OLD-FASHIONED GINGERBREAD COOKIE RECIPE FROM 1868



Old-Fashioned Gingerbread Cookie Recipe from 1868 image

These old-fashioned gingerbread cookies are soft and chewy with a rich molasses and spice flavor.

Provided by Lori Elliott

Categories     Recipes

Time 1h5m

Number Of Ingredients 14

1 cup butter, softened
1 cup molasses
1 cup sugar (I used brown cane sugar but any sugar should work fine)
2 eggs
1 tsp baking soda
1 Tbs ground ginger
1 Tbs ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt (can omit if using salted butter)
5 cups flour (I used unbleached all-purpose flour)
3 cups powdered sugar (I used this kind)
1 1/2 tsp pure vanilla extract
2 Tbs pure maple syrup (I like this darker kind for stronger maple flavor)
3 Tbs water

Steps:

  • In a large mixing bowl, cream together softened butter, sugar, and molasses.
  • Beat eggs lightly and add to the butter and sugar mixture.
  • Add spices, salt, and baking soda, and stir well to combine.
  • Gradually add flour, stirring to combine, until dough reaches a good consistency for rolling.
  • Sprinkle flour on counter and on rolling pin and roll out cookies to about 1/4 inch thickness. (If you prefer a crisper cookie you can roll them out to 1/8 inch instead.)
  • Cut out shapes with your favorite cookie cutter and bake cookies at 350 degrees for 9-10 minutes. (9 minutes will give you a softer cookie.)

GINGERBREAD COOKIES



Gingerbread Cookies image

These traditional cookies came to The Times by way of Jennifer Steinhauer in an article about her grandmother's beloved Christmas cookie recipes. Isabelle Steinhauer would bake between "15 and 20 varieties each season: cream cheese wreaths shot from a cookie press; papery wafers carefully dipped in colored sugar; elaborate cutout cookies of nursery rhyme characters, their eyes fashioned from metallic dragées that the F.D.A. has written off as inedible; all manner of confections with nuts." There's nothing fancy about these gingerbread cookies, but they are tender, gently spiced (feel free to add more to taste) and completely wonderful with a glass of cold milk. If you don't like using shortening, some readers have had good luck using half solid coconut oil and half softened butter instead.

Provided by Jennifer Steinhauer

Categories     brunch, easy, lunch, dessert

Time 1h

Yield 3 dozen cookies

Number Of Ingredients 12

1 cup light brown sugar
1 cup light molasses
1 cup vegetable shortening
1 tablespoon baking soda
1 egg, lightly beaten
1/4 teaspoon salt
2 teaspoons baking powder
1 tablespoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
4 to 4 1/2 cups all-purpose flour, more for rolling dough
Royal icing and cinnamon candies, for decorating, optional.

Steps:

  • In a small saucepan, combine brown sugar, molasses and shortening. Place over medium-low heat and stir just until mixture is melted and smooth. Remove from heat and mix in baking soda and 1/4 cup cold water. Set aside and allow to cool to room temperature.
  • Add egg, salt, baking powder, ginger, cinnamon and cloves; stir to mix well. Add 4 cups flour and mix well, adding up to 1/2 cup more if dough seems sticky. Shape into a ball, cover and refrigerate for at least 2 hours, up to 24 hours.
  • Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll out dough to 1/4-inch thickness, and cut into gingerbread boy shapes with a 5-inch-long cookie cutter. Arrange on baking sheets 1 1/2 inches apart, and bake until risen and no longer shiny, about 10 minutes. Remove from heat and allow cookies to cool. If desired, decorate with royal icing and cinnamon candies. Store in an airtight container.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 132 milligrams, Sugar 11 grams, TransFat 1 gram

OLD FASHIONED GINGERBREAD COOKIES



Old Fashioned GingerBread Cookies image

This is an old recipe from the Scovil Bakery in Nauvoo,Il.These were baked in a 'bustle oven'and they still bake bread and cookies in that oven to serve to tours groups to show them what it was like during pioneer times.

Provided by Divinemom5

Categories     Dessert

Time 20m

Yield 4 dozen(depending on size of cookie cutters or how t

Number Of Ingredients 10

1 cup sugar
1 cup sorghum or 1 cup molasses
3/4 cup oil or 3/4 cup lard
1/2 cup hot water
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
6 -7 cups white flour

Steps:

  • Combine first four ingredients in large bowl.
  • Add eggs.
  • Mix dry ingredients together and add to wet.
  • Mix well.
  • Cover and refrigerate overnight.
  • Roll dough out on Pam (or other non-stick cooking spray) covered surface (I roll mine out thick,I like a thicker cookie) Cut with desired shapes.
  • Bake at 350 degrees for 10 minutes.
  • These cookies freeze well and are softer and more flavorful after freezing.

Nutrition Facts : Calories 1442, Fat 46.7, SaturatedFat 6.6, Cholesterol 93, Sodium 648.4, Carbohydrate 230.8, Fiber 8.9, Sugar 50.6, Protein 28.1

OLD FASHION GINGERBREAD



Old Fashion Gingerbread image

My dad would always tell me his mother made gingerbread with hot water and that it was dense and rich with molasses. Over the years I looked for such a recipe, to no avail. Then one day I was given a book compiled by an elderly woman who recalled recipes from her childhood in Virginia, and there it was! I made one slight change, substituting shortening for lard. For gingerbread lovers, this classic version is wonderful, whether you eat it hot and dripping with butter or at room temperature.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 12

1/2 cup butter, cubed
1/4 cup shortening, cubed
1 cup boiling water
2 large eggs, room temperature
1-1/2 cups molasses
2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking soda
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. Grease a 9-in. square baking pan; set aside. In a large bowl, mix butter, shortening and boiling water until smooth; cool slightly. Beat in eggs and molasses until well blended. In another bowl, whisk flour, ginger, baking powder, cinnamon, salt and baking soda; gradually beat into molasses mixture. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on wire rack. If desired, sprinkle with confectioners' sugar before serving.

Nutrition Facts : Calories 414 calories, Fat 17g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 390mg sodium, Carbohydrate 62g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

CLASSIC GINGERBREAD COOKIES



Classic Gingerbread Cookies image

These classic gingerbread cookies are a holiday staple.

Provided by Dar

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 50m

Yield 30

Number Of Ingredients 9

1 cup white sugar
½ cup butter
⅓ cup molasses
1 egg
2 cups all-purpose flour
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 3 cookie sheets with parchment paper.
  • Beat sugar and butter together in a bowl using an electric mixer until fluffy. Beat in molasses and egg until combined.
  • Whisk flour, ginger, cinnamon, cloves, and salt together in a separate bowl. Stir into butter mixture until just combined.
  • Roll dough into teaspoon-sized balls and place 2 inches apart onto the prepared cookie sheets.
  • Bake 1 sheet at a time in the preheated oven until edges of cookies are firm, 10 to 12 minutes. Let cool for 5 minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 96.8 calories, Carbohydrate 15.9 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 2 g, Sodium 30.9 mg, Sugar 8.7 g

CHEWY GINGERBREAD COOKIES



Chewy Gingerbread Cookies image

This gingerbread is maxed out on spice, packed with two types of fiery ginger and lots of prickly black pepper. Cozy from all the warm spices as well as from molasses, they're perfect for munching on while tree-trimming. The center of the cookie is fudgy and dense, while the outside edges stay crisp - like the best brownie, but in gingerbread form. That chewy-crispy texture is thanks to the confectioners' sugar in the dough and a light coating of ginger-spiced sugar. Be sure to use true molasses and not blackstrap molasses; blackstrap molasses has less sugar, more salt and acidity, and can change the way the dough browns, spreads and interacts with the leavening.

Provided by Sohla El-Waylly

Categories     cookies and bars, dessert

Time 35m

Yield 24 cookies

Number Of Ingredients 15

14 tablespoons/200 grams unsalted butter, cut into pieces
3 tablespoons/50 grams finely grated fresh ginger
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
2 cups/240 grams confectioners' sugar
3 tablespoons/60 grams unsulphured molasses
1 tablespoon vanilla extract
1 1/4 teaspoon kosher salt (Diamond Crystal)
1 teaspoon baking soda
1 large egg, room temperature
2 cups/250 grams all-purpose flour
1/4 cup/50 grams granulated sugar
2 teaspoons ground ginger

Steps:

  • In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes. Remove from heat, then whisk in the fresh ginger and ground spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature.
  • Add confectioners' sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
  • Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
  • Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger. Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
  • Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar. Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.

GINGERBREAD COOKIES



Gingerbread Cookies image

This is a very tasty Christmas dessert. This recipe is very nice for Christmas parties as it makes 2 1/2 dozen 2 1/2 inch cookies.

Provided by Heather

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Yield 30

Number Of Ingredients 12

1 ½ cups dark molasses
1 cup packed brown sugar
⅔ cup cold water
⅓ cup shortening
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 (16 ounce) package chocolate frosting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
  • Mix together the molasses, brown sugar, water and shortening.
  • Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
  • Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 51.7 g, Fat 5.3 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 198.7 mg, Sugar 25.2 g

GINGERBREAD COOKIES RECIPE BY TASTY



Gingerbread Cookies Recipe by Tasty image

Here's what you need: unsalted butter, sugar, large egg, molasses, Pillsbury™ Best™ All-Purpose Flour, ground ginger, baking soda, ground cinnamon, ground cloves, kosher salt, Pillsbury™ Creamy Supreme® Vanilla Frosting, sprinkles

Provided by Pillsbury Baking

Categories     Desserts

Yield 24 cookies

Number Of Ingredients 12

1 ½ sticks unsalted butter, softened
1 ½ cups sugar, divided
1 large egg, room temperature
¼ cup molasses
2 ¼ cups Pillsbury™ Best™ All-Purpose Flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon kosher salt
Pillsbury™ Creamy Supreme® Vanilla Frosting, 1 16-ounce tub
sprinkles

Steps:

  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine the butter and 1 cup (200 G) sugar with an electric hand mixer on medium speed for about 5 minutes, until light and fluffy.
  • Add the egg and molasses, and beat until smooth.
  • In a medium bowl, combine the Pillsbury™ Best™ All-Purpose Flour, ginger, baking soda, cinnamon, cloves, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
  • Spread the remaining ½ cup (100 G) sugar in a shallow dish.
  • Using a 1-tablespoon cookie scoop with a spring release, scoop a slightly heaped portion of dough and roll into a ball about 1½ inches (3.81 cm) in diameter. Roll the dough ball in the sugar to coat (optional), then place on a prepared baking sheet. Repeat with the remaining dough, spacing the balls 2 inches (5 cm) apart. (Bake in batches if needed so the cookies have ample room to spread.)
  • Bake the cookies for 10-12 minutes, until puffed and lightly browned. Transfer to a wire rack to cool.
  • Once the cookies have cooled, spread 1-2 tablespoons of Pillsbury™ Creamy Supreme® Vanilla Frosting over each one and decorate with festive sprinkles.
  • Enjoy!

Nutrition Facts : Calories 77 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, Sugar 7 grams

OLD TIMEY GINGERBREAD COOKIES



Old Timey Gingerbread Cookies image

These make a crisp cookie--great for decorating. What I like is they do not spread much while baking.

Provided by out of here

Categories     Dessert

Time 23m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 12

1 cup unsalted butter
1 cup packed brown sugar
1 1/2 teaspoons allspice
1 1/2 teaspoons salt
2 teaspoons ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1 cup molasses
1 large egg
5 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda, dissolved in
1/4 cup water

Steps:

  • In a large bowl, beat together with a wooden spoon the butter, brown sugar and spices.
  • Add the molasses and the egg; beat well.
  • Stir in 1/2 the flour and all the soda-water mixture, mixing until well blended.
  • Mix in the remaining flour.
  • Divide the dough in half and wrap well.
  • Refrigerate the dough for several hours or even overnight.
  • Work with 1/2 of the dough at a time.
  • Roll the dough on a well-floured surface until it is 1/4 inch thick.
  • Cut into desired shapes.
  • Bake in a pre-heated oven--350° for 8-10 minutes. Do not overbake.
  • Let them rest on the baking sheet to firm up before putting them on a wire rack to cool.

Nutrition Facts : Calories 302.5, Fat 9.9, SaturatedFat 6, Cholesterol 35, Sodium 285.3, Carbohydrate 50, Fiber 1.1, Sugar 20.1, Protein 4

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From foodnetwork.ca


OLD FASHIONED GINGERBREAD COOKIES RECIPE - INSTRUCTABLES
Step 11: Bake. Bake until slightly puffed and set, 10-12 minutes, depending on the size of your cookie cutters and the thickness of your cookies. Let cool on baking sheets for 4-7 minutes before transferring to a cooling rack to cool completely. Add Tip.
From instructables.com


OLD TIMEY GINGERBREAD COOKIES - LACTO OVO VEGETARIAN RECIPES
Old Timey Gingerbread Cookies is a vegetarian recipe with 20 servings. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 301 calories, 5g of protein, and 10g of fat. It is perfect for Christmas. From preparation to the plate, this recipe takes roughly 34 minutes. A mixture of allspice, ginger ...
From fooddiez.com


CLASSIC GINGERBREAD COOKIES - LIFE MADE SIMPLE
2019-12-03 Add the brown sugar and molasses, beat on medium-high speed for 1 minute. Add the egg and vanilla, beat on medium for 2 minutes. Next, in a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and nutmeg. With mixing speed on low, gradually add the dry ingredients, mixing just until combined.
From lifemadesimplebakes.com


GRANDMA'S GINGERBREAD COOKIES - PHENOMENAL
2019-12-02 Grandma’s gingerbread cookies are a classic, old fashioned gingerbread recipe. The cookies are soft and cake-like with a simple, sugar glaze on top. Ingredients. Copy to clipboard. Scale 1x 2x 3x. For the gingerbread cookies. 2 cups sugar; 4 eggs + 2 egg yolks; 1/2 cup butter or margarine, softened; 1 cup sour cream; 1 (12 oz.) bottle dark, unsulphured …
From phenomenalphoods.com


GRANNY'S OLD FASHIONED GINGERBREAD COOKIES | KITCHEN FRAU
2021-12-20 Granny’s Old Fashioned Gingerbread Cookies. ¼ cup (60ml) of strong coffee (or ¼ cup water + 1 teaspoon instant coffee granules, decaf if desired) 2½ cups (350gms) gluten-free flour blend (or regular all-purpose flour for non-gluten-free) Place the butter, brown sugar, syrup, and molasses in a medium-sized sauceapan (the mixture will foam ...
From kitchenfrau.com


OLD-FASHIONED GINGERBREAD COOKIES - NORTHERN GINGER
2020-12-08 Preheat oven to 350°F. In a medium bowl, combine flour, baking soda, salt, and spices. Set aside. In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a hand mixer), cream shortening and sugar until well combined. Add egg and molasses and beat until well combined.
From northernginger.com


THE BEST OLD FASHIONED GINGERBREAD CUT OUT COOKIES
2021-12-31 Instructions. Cream together shortening and sugar; Beat in molasses, egg, and vinegar (I just stir hard with wooden spoon to mix) Stir flour with ginger, baking soda, cinnamon, ground cloves, and salt
From alcoveshome.com


OLD TIMEY COOKIES - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
How To Make grandmas old timey tea cakes. 1. Gather ingredients: 4 cups of flour, 4 t of baking powder, 1 cup of shortening, pinch of salt, 2 cups of sugar, 2 eggs, 1/2 cup of milk, 2 t of vanilla. Sift the dry ingredients together. Cream together the shortening and sugar. Beat the eggs just enough to break the yolks.
From therecipes.info


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